Sho Spaeth is the lead writer and editor at ChefSteps.com. He is also the author of Homemade Ramen, a James Beard Award–nominated cookbook.

Sho Spaeth

For a long time, you only had two options for cooktops: gas or electric. You probably have your preference, and you’ve probably engaged in endless debates with the partisans of the other side. “Gas is more powerful!” “Electric is more reliable!” “Nobody says, ‘We’re cooking with electric, now, baby!’” Etcetera, etcetera—you know the drill.However, there’s a third option: induction. As appliance manufacturers have embraced this technology, home cooks and professional chefs can now choose from a range of induction cooktops. But how is using an induction burner different from using a gas one? How is an induction cooktop, which uses electricity, any different from the electric burners we see in Airbnb cabins and college dormitories? What does “induction” mean, anyway?